Idly podi or powder is a best condiment for hot idly and dosai. I have already posted idly podi with curry leaves and this time i thought of preparing idly podi with flax seeds. Flax Seeds are rich in Omega-3 fatty acids, high in fiber, low in carbohydrates best suits for people who limit their intake of starches and sugars. Here comes the recipe.
- 1/2 cup - Flax seeds / Alsi
- 1/2 cup - Whole black gram without skin / Ulunthu
- 1/4 cup - Bengal gram / kadalai paruppu
- 6 or 7 nos - Dry red chillies (or add as needed)
- 2 sprigs - Curry leaves
- 3 or 4 nos - Garlic with skin
- 1/8 tsp - Asafoetida
- 1 tsp - Oil ( i used olive oil)
- Salt as needed
- Wash curry leaves thoroughly and dry it completely or pat dry them with paper towel.
- Heat a pan, dry roast curry leaves for 1 to 2 mins or until it turns crispy and nice aroma comes. Remove from stove and allow them to cool.
- In the same pan add 1 tsp oil, add dried red chillies and saute for few seconds. Set it aside. Then add the flax seeds and roast on low flame till they give a crackling sound like sesame seeds. Remove from stove and keep it aside.
- Again in the same pan, add whole black gram, bengal gram and roast over medium flame until it turns golden brown in color. Switch off the stove and add asafoetida, let it cool.
- Transfer roasted items in the mixer grinder along with salt, grind until it is 1/2 done. Now add garlic (with skin) and once again grind it to a coarse powder. Then spread this powder on a paper and cool them for a while then store it in an airtight container. Flax seeds idly powder is ready to serve with hot idly and dosai.
- Do not over roast curry leaves, flax seeds and dal mixtures otherwise it will get burnt smell in the powder.
- You can increase or decrease red chillies as per your taste.
- After roasting dal mixtures, flax seeds and curry leaves, immediately remove from the pan and cool them in a plate or paper. Otherwise dal and curry leaves will turn black due to over heat.
- Some times garlic will not get grinded, so you can crush garlic with skin and add it to the 1/2 ground mixture. Once again grind it to a coarse powder.